The best recipe sometime happens when you are not really measuring quite so accurately with the measuring tools, but here is my best pancake from the pancake mix. *I like to put 1 Tbsp of sugar when I am taking the pancake to the office. This way, I won't need to dress the pancake with pancake syrup.
TOOLS: 6 inch frying pan, spatula, mixing spoon, measuring cup and spoon.
Ingredients:
1/2 Cup Krusteaz Buttermilk Pancake Mix (Plus 1 Tbsp & 1 tsp)
1 shake of grounded Cloves
2 shakes of grounded Herbs of Provence
1/4 Cup Milk
1 Tbsp Sugar
3 Tbsp of Butter for cooking.
Methods:
Mix all dry ingredients well.
Pour milk in and mix gently. It should be in medium thick consistency of the cake batter.
If it feels too watery, add the extra 1Tbsp of pancake. Mix. If it still feels liquidy, add 1 tsp more of the pancake mix. The mixture should not be too thick, however. If it becomes too thick, add 1 tsp of milk. Stir, set aside
Over medium-low heat:
Heat up 6 inch Non-stick frying pan and melt 1 Tbsp of butter.
If using stainless steel frying pan, be sure to HEAT the frying pan well and all the way around, then put the butter in.
Move the butter around the pan to cover the entire bottom of the pan. (Do not put pancake batter in the cold stainless steel frying pan.)
When the butter is melted and slightly bubbling, Pour the entire batter mixture in.
Move the pan a bit around to make sure the edges are bit brown and when the pan is shaken a bit, the batter moves around with the movement.
Turn the heat to low.
Splat two thin slices of butter on top of the raw surface of the pancake.
Turn the pancake over.
Cook till the bottom is light gold brown. - 2 min.
Serve with butter on the top with or without the Syrup.
